Monday, January 28, 2013

Here we are, smack in the middle of mid-winter vacation and I'm happy to report that we have all our wits about us, and are still relatively sane. So, I figure it's been a while since I've done a book review around here, and going to the library is my basic outing for the kids' off days, so here is a book I want to share with you guys:

When I go to the library, I basically pull books off the shelves, scan for offensive material, and if it passes the test- add it to the stack. I'm kinda too busy making sure three little monkeys are not setting the library on fire, while rocking a fourth little monkey, to read every book word for word. Well, this book happened to be the first book I pulled out of our stack, when S-Monkey and I sat down to read later that night And oh. my. gosh. I totally fell in love. This book is chock full of hysterical jokes-some of which took me a minute to get, and adorable illustrations. And get this- the illustrator is in high school. Aim for the stars my friends...

Anyways, here are some of my favorites:

Get it? J-walking!!! Took me a few...

Love it!!!

Awwww....

While I was looking for images to add to the post, I came across the video that apparently inspired the book:

I have a few more books I want to share with you guys, but I'll save them for a different day. In the meantime here is a perfect recipe for when the kids are home from school. Takes really quick to throw together, and it has peanut butter; a huge no-no in our Peanut Free School. (I am not going to go all ga ga on you over the peanut butter and chocolate combo. I think we covered that song and dance already here.) These are not your basic peanut butter cookies. Actually those criss cross peanut butter cookies are one of the very few baked goods that I do not like. These are more like chocolate chip cookies, with a chewy peanut butter kick:

Preheat oven to 375°. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Reduce mixer speed to low, and stir in the flour. Add in milk until combined- for puffier, thicker cookies, use 1 tablespoon milk. For thinner, chewier cookies, use 2 tablespoons. Add chocolate chips and mix till just incorporated. Line cookie sheet with parchment paper. Drop dough by teaspoonful. Bake 10-11 minutes, until center of cookies are set. Makes 36 cookies.